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ELIAS ENTERPRISE INC

3970 N ELSTON AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

ELIAS ENTERPRISE INC has been inspected 9 times by Chicago Department of Public Health since February 15, 2012. The most recent inspection, on June 19, 2019, found no infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 30, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 28, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 24, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 18 times across 7 separate inspections, most recently on March 30, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on March 28, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED FRENCH BREAD STORED IN GROCERY BAGS. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE STORAGE BAGS OR CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE OF THE 2-DOOR REACH-IN REFRIGERATOR TO REMOVE FOOD SPLATTER, DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE BUILDUP, AND DETAIL CLEAN THE INTERIOR SURFACE OF THE MICROWAVE TO REMOVE FOOD SPLATTER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST DEBRIS BUILDUP ON THE AIR DUCTS AND CEILING ON THE NORTH WALL. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  3. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • STAND UP REACH IN COOLER #1 DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NOT CLEAN IN EMPLOYEES WASHROOM. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE SODA REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE THERMOMETER INSIDE COOLER.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REMOVE DUST ACCUMULATION ON SHELVING RACKS AND ALL CONDIMENT CONTAINERS BEING STORED NEXT TO THE STOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST ACCUMULATION FROM THE WINDOW/FAN LOCATED ABOVE THE PIZZA PREP AREA. ALSO AT THE CEILING AND PIPES OVER THE LARGE PIZZA OVEN AND THE STOVE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELD COVERS AND END CAPS/OR SHATTER PROOF BULBS AT THE LIGHT FIXTURE ABOVE THE 3-COMP SINK AREA.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND MANUAL CAN OPENER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN HOT WATER TANK CLOSET ARE DIRTY.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTALL MISSING LIGHT SHIELDS ON LIGHT FIXTURES IN KITCHEN AREA OR PROVIDE SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENT NOT MET.INSTRUCTED TO PROVIDE AND MAINTAIN.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RESEAL RUSTY WIRE SHELVING INSIDE REACH-IN COOLER,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALL AREA BY COOKING EQUIPMENT, REMOVE ALL DUST PARTICLES, FROM WALL AND ATTACHED EQUIPMENT,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INCREASE HOT WATER PRESSURE AT THREE COMPARTMENT SINK,
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE ALUMINUM FOIL BEING USED AS SHELVE LINER IN THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE EXTERIOR SIDES OF THE STOVE, DEEP FRYER AND HOT HOLDING UNIT WITH ACCUMULATED GREASE AND DUST BUILD UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOLES ON THE CEILING AND GAP AROUND THE CONDUITS IN THE FRONT COUNTER, MUST SEAL ALL THE HOLES AND GAP. MUST SCRAPE PEELING PAINT ON THE WALLS BEHIND THE EXPOSED HAND SINK, 3 COMPARTMENT SINK,AND WALLS BY THE EXHAUST FAN ABOVE THE PREP TABLE AND MAINTAIN. MUST CLEAN IN DETAIL THE WALLS INSIDE THE EMPLOYEES WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AND END CAPS ON THE LIGHTING FIXTURES IN THE PREP AREA. MUST PROVIDE LIGHT SHIELD AND END CAPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE UNNECESSARY ITEMS/ARTICLES INSIDE THE EMPLOYEES WASHROOM(SHOES,WATER HOSE, BOX OF CEILING RAILS,ETC). ORGANIZE,CLEAN THE WASHROOM TO PREVENT RODENT/INSECTS HARBORAGE.
  8. Complaint

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE STORAGE COOLERS NOT LABEL, MUST LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, LARGE MIXER, TOILET BOWLS, AND FRONT AREA COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, AT CORNERS AND ALONG WALLS THRU-OUT, KITCHEN, STORAGE AREAS, FRONT SERVING AREA AND WASHROOMS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR AND REPAINT WALLS IN KITCHEN AND EMPLOYEES WASHROOM, REPLACE DAMAGED CEILING PANELS IN STORAGE ROOM AND REMOVE PEELING PAINT THRU-OUT DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE STOPPERS FOR 3PART SINK AND REPAIR FAUCET FOR SAME SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED CLUTTER THRU-OUT KITCHEN AND STORAGE AREAS, MUST REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSTRUCTED, CLEANING TOWELS MUST BE PROPERLY STORED.
  9. Complaint

    0 infractions

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